From This Episode:

Chef Michael Gulotta's secret is to keep herb flavors vibrant by freezing them using ice cube trays. Every time you cook, take out a herb cube to start your meal. You can add this to pasta, chicken, bread or goat cheese. As an added bonus, these fresh herbs cut down on salt consumption.

Chef Mike’s Frozen Herb Purée

Ingredients2 1/2 cups of olive oil3 garlic cloves15 leaves of basil

DirectionsPlace the garlic cloves and basil in a blender. Add the olive oil to the blender until the ingredients are covered, and purée on high till smooth. Pour in ice cube tray and freeze.

Tasty Marinade

Chef Jose Garces has the perfect recipe to add some authentic flavor to your meat. Marinades are best if they sit for 24 hours; some marinades will store for up to 2 weeks.This abodo marinade is easy to make and can add flavor to any meal.

Chef Dan Kluger shares his tip to get you thinking like a restaurant chef: Don’t be afraid to mix different flavors. When cooking, make sure each dish has the 3 S’s: Sweet, Sour and Spicy. The multiple flavors will activate your taste buds to cut any unhealthy cravings later on.